Ginger coconut chutney

Ingredients
1. Chopped Ginger – 2″ long piece
2. Urad Dal (Uzhunnu Parippu) – 1 tbsp
3. Bengal Gram Dal (Kadala Parippu) – 1 tbsp
4. Dried Red Chillies – 4
5. Grated Coconut – 1 cup
6. Tamarind – small lemon sized ball
7. Grated Jaggery – 1/2 cup (2 medium cubes approx)
8. Oil – 1 tbsp
9. Salt – to taste
10. Water – as required

Preparation Method
1. Soak tamarind in 1/2 cup of warm water for around 10 minutes and extract
the juice. Keep aside.
2. Heat oil in a pan and splutter bengal gram dal and urad dal. Add the ginger pieces
and red chillies and saute for a few minutes and remove from stove top. Allow it to
cool.
3. Grind coconut, above roasted ingredients and tamarind pulp along with salt to
form a smooth paste. If required, you can add little water while grinding.
4. Serve this chutney along with Dosa.

VEGETABLE IDLI - PRESSURE

COOKING
Unique combination of idli and vegetables
Preparation Time : 8 hours
Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS
Rice, parboiled
1 cup
Split black gram skinless (dhuli urad dal)
1/2 cup
Salt
to taste
Carrot, grated
1 medium
French beans, chopped
4-5
Cauliflower, grated
2-3 florets
Green capsicum, chopped
1/2 medium
Ginger
1 inch piece
Oil
2 tablespoons
Black peppercorns, crushed
15-20
Fresh coriander leaves, chopped
2 tablespoons

METHOD
Soak the rice and urad dal separately for at least four hours. Drain and grind the rice with some water
to a coarse batter; grind the dal with water to a thin [Link] both the batters together, adding water
if necessary, to make a batter of dropping consistency. Add the salt, cover and leave to ferment
overnight or for four or five hours, in a warm place. Add the vegetables to the fermented batter and
mix well. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Sprinkle
each idli with crushed peppercorns and chopped coriander leaves. Heat some water in a pressure
cooker and place the idli stand in it. Seal the cooker with the lid and steam without the weight for ten
minutes, or till done. Serve hot with chutney.

DUM ALOO AMRITSARI

Punjabi baby potatoes in mustard
oil.
Preparation Time : 30-40 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Baby potatoes
20-24
Oil
to deep fry
Mustard oil
2 tablespoons
Cumin seeds
1 teaspoon
Asafoetida
a pinch
Onions, chopped
2 large
Ginger-garlic paste
1 tablespoon
Tomatoes, chopped
3 large
Red chilli powder
1/2 tablespoon
Cumin powder
1/2 teaspoon
Coriander powder
1 tablespoon
Turmeric powder
1/2 teaspoon
Salt
to taste
Garam masala powder
1/2 teaspoon
Fresh coriander leaves, chopped
1 tablespoon
Ginger, cut into thin strips
1 inch piece

METHOD
Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes.
 Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain and
place on an absorbent paper and keep [Link] mustard oil in a pan to smoking point. Cool and
heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change
colour. Add onion and sauté for three to four minutes or till the onion turns light golden. 3Add ginger-
garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a minute.
Add a little water and cook till tomatoes turn pulpy. Add red chilli powder, cumin powder, coriander
powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for
two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes
absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished
with coriander leaves and ginger strips.

SABUDANA VADA
Fried dumplings of sago and potatoes great during
fast
Preparation Time : 2 hours
Cooking Time : 15-20 mins
Servings : 4

INGREDIENTS
Sago (sabudana)
1 1/2 cups
Potatoes, boiled and mashed
3 medium
Roasted peanuts, coarsely ground
1 cup
Green chillies, finely chopped
3
Fresh coriander leaves, finely chopped
2 tablespoons
Lemon juice
1 tablespoon
Salt
to taste
Oil
for deep-frying

METHOD
Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix
together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix
thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient
oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with
chutney of your choice.

Type of Meal : Simple home made cake

Preparation Time : 20 minutes.

Cooking Time : 40 minutes.

Ingredients

 Plain flour (maida) - 1 and 1/2 cup

 Powdered sugar - 1 cup
 Refined oil or plain butter - 1 cup
 Baking soda - 1 teaspoon
 Milk - 1 cup
 Vanilla essence - 1 teaspoon

Method

Mixture Preparation ( Batter )

1. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
2. Now prepare a mixture of "all purpose flour" (maida) and baking powder and sieve it to avoid any lump.
3. Now gradually add this maida mixture, to the batter prepared by mixing sugar and oil mixture.
Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on
repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/
soft) and you find air bubble in the batter
4. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

5. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
6. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
7. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake.
Remedy: Use cooker container which has big holes in it. You can put the baking tin on that container and then put
it inside the presure coker. Even if you do not have the cooker container cake can be made, but there is a big
chance of getting its lower part overbaked

8. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure
cooker)
9. Close the cooker lid and do not put the whistle on the [Link] the flame from high to low after 2 minutes.
10. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.

Cooked Cake Testing

11. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake. (Skewer - a
long thin pointed piece of metal or wood, used to test whether something is completely cooked )
12. If the mixture will not stick on it, means that cake is done.
13. Serve.

Icing method :

1. For white icing mix equal parts of powdered sugar and butter .
2. For chocolate icing mix cocoa powder to the butter – powdered sugar mixture.
3. I used a knife to apply chocolate icing on top and white icing on the [Link] I filled
white icing in a polythene cone for the writing.

Homemade Chocolate Recipes

Recipe 1
Ingredients

• Butter
• Powdered Sugar
• Baking Cocoa
• Milk Powder
• Hot Water

Instructions

• Combine one cup of cocoa powder and 2 cups of milk powder in a bowl and mix well.
• Put two cups of sugar in a pan and place it on flame. Let it caramelize, while stirring the mixture so that it doesn’t get
burnt.
• Add the mixture of cocoa and milk powder to the caramel and stir it well. Mix it till it thickens and then add lukewarm water
to it, to form a slightly thick paste.
• Beat the mixture well, to form a smooth paste. Take a mould or tray and pour the liquid chocolate in it.
• Put the mould/tray in freezer for 5- 6 hours. Take the chocolate out of the mould and serve

KADAI CHOLE

chick peas cooked with chana masala in kladai

Preparation Time : 20-25 mins
Cooking Time : 15-20 mins
Servings : 4

INGREDIENTS
Chickpeas (kabuli chana)
2 cup
Salt
to taste
Tea leaves
1 teaspoon
Dried Indian gooseberry (amla)
1-2
Oil
5 tablespoons
Cumin seeds
1 tablespoon
Onion
1 large
Ginger paste
2 tablespoons

Coriander powder
1 tablespoon
Red chilli powder
1 1/2 teaspoons
Garlic paste
1 tablespoon
Turmeric powder
1/2 teaspoon
Cumin powder
2 teaspoons
Garam masala powder
2 teaspoons
Green chillies, slit
2-3
Tomatoes
2 medium
FOR CHANNA MASALA
Pomegranate seeds (anardana)
1 tablespoon
Cumin seeds
1/2 teaspoon
Coriander seeds
1 teaspoon
Black peppercorns
7-8
Kachri powder
1/2 teaspoon
Whole dry red chillies
2

METHOD
Wash and soak kabuli chana in three cups of water overnight. Take chana in a pressure cooker along with
three cups of water and salt. Tie up tea leaves and dried amla in a small piece of muslin cloth to make a
potli and add to chana. Pressure cook till soft. Discard the potli. Prepare chana masala by coarsely
grinding all the ingredients together in a grinder. Heat three tablespoons of oil in an iron kadai (lohe ki
kadai) and add cumin seeds. When they begin to change colour, add onion and sauté till pink. Add ginger
and garlic pastes, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half
of the cumin powder. Add boiled chana with cooking liquor, salt, garam masala powder and let it cook for
five to six minutes. In another pan, heat two tablespoons of oil, add slit green chillies, remaining cumin
powder and tomatoes. Cook for a minute and transfer the mixture into the kadai. Stir and allow it cook on
low heat till almost dry. Serve hot.

See More such receipes

PANEER PAKODE

Cubes of cottage cheese dipped in a mildly spiced chickpea batter and then deep fried. Strips of fresh
paneer cheese dipped in a mildly spiced chickpea batter and then deep fried.
Preparation Time : 15-20 minutes
Cooking Time : 10 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer)
400 grams
Green chutney
1/2 cup
Red chilli powder
1 1/2 teaspoons
Salt
to taste
Gram flour (besan)
1 1/2 cups
Ginger-garlic paste
1 teaspoon
Carom seeds (ajwain)
2 teaspoons
Soda bicarbonate
a pinch
Rice flour
2 tablespoons
Lemon juice
1 tablespoon
Oil
to deep fry

METHOD
Slit each paneer cube without cutting through. Apply the green chutney in the slit and set aside. Mix
half teaspoon red chilli powder and salt in a plate and coat the sandwiched paneer with this mixture all
over. Mix gram flour with ginger-garlic paste, carom seeds, soda bi carbonate, rice flour, remaining
red chilli powder, lemon juice and salt. Add sufficient water and blend to make a thick and smooth
batter. Set aside for ten to fifteen minutes. Heat sufficient oil in a kadai. Dip the sandwiched paneer
cubes in the batter and deep fry till golden. Drain and place on an absorbent paper. Serve hot with
tomato ketchup or chutney of your choice.

7 765Email94Share875

EGGLESS CHOCOLATE CAKE

This delicious chocolate cake can be enjoyed by the vegetarians
too!
Preparation Time : 15-20 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Dark chocolate
100 grams
Butter
1 cup
Refined flour (maida)
1 1/3 cups
Baking powder
2 teaspoons
Powdered sugar
1 cup + 2 tablespoons
Vanilla essence
1 teaspoon
Milk
3/4 cup
Walnuts, peeled
1/2 cup

METHOD
Grate chocolate. Cut the butter into cubes. Grease a Microwave proof dish. Melt butter and chocolate
in a Microwave proof bowl in the Microwave oven for one minute on Microwave HIGH (100%). In
another bowl sieve refined flour and baking powder. Mix the melted butter and chocolate well. Add
powdered sugar, vanilla essence and mix. Add the flour mixture and mix. Correct the consistency by
adding milk. Add walnuts and mix [Link] the mixture into the greased Microwave proof dish.
Bake in the Microwave at HIGH (100%) for seven minutes. Allow standing time of five minutes. Cool,
slice and serve.

KHANDVI - KHANA
KHAZANA
Melt in mouth snack from Gujarat.
Preparation Time : 15-20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Gram flour (besan)
1 1/4 cups
Ginger
one-inch pieces
Green chillies
2
Oil
4 tablespoons
Yogurt
1 cup
Salt
to taste
Turmeric powder
1/2 teaspoon
Lemon juice
1 tablespoon
Asafoetida
a pinch
Mustard seeds
1 teaspoon
Coconut, scraped
2 tablespoons
Fresh coriander leaves, chopped
a few sprigs

METHOD
Sieve besan and keep in a bowl. Grind ginger and green chillies. Grease the reverse side of a few
thalis or marble table top with a little oil. Make buttermilk with yogurt and half a cup of water. Mix the
besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that
no lumps [Link] this mixture, stirring continuously, in a thick bottomed pan till it becomes a
smooth thick batter. It takes a little time to get ready. Quickly spread portions of the mixture over the
greased inverted thalis or marble table top as thinly as possible while the batter is still hot. When cool,
cut into strips two inches wide and roll them tightly. Heat two tablespoons of oil and add a pinch of
asafoetida and mustard seeds. When they splutter, pour over the pieces. Serve garnished with
scraped coconut and chopped coriander leaves.

Recipe Tip :
Making Khandvi is an art. It takes some practice to get the correct consistency after cooking. Try out a small portion
first.

BHATURE

A deep fried Indian bread usually accompanied with

chole.

Servings : 4

INGREDIENTS
Refined flour (maida)
2 1/2 cups
Yogurt
1/2 cup
Baking powder
1/2 teaspoon
Soda bicarbonate
a pinch
Salt
1 teaspoon
Sugar
2 teaspoons
Oil
2 tablespoons + to deep fry

METHOD
Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well and pass it through a
sieve. Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mix
gradually to make a soft dough by light kneading. Incorporate two tablespoons of oil into the dough
and cover the dough with a wet cloth. Keep it aside for an hour. Divide dough into sixteen equal
portions. Roll them into balls. Cover and keep to ferment for ten minutes. Grease your palms with a
little oil and flatten the balls. Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai and
deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot
with chole.